Summary
Overview
Work History
Education
Skills
Websites
Certification
Timeline
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Warren Jones II

Alpharetta,GA

Summary

Hello I'm chef Warren Jones II, a culinary professional from Fayetteville, Nc and owner of Senoj Affect Worldwide, Inc. With over 10 years in the industry with diverse cooking abilities. Classically Frenched trained at John & wells, grew up on a farm where BBQ, Korean food, and glimpses of fine dining were always at the table. Knowledge is power and I thrive to know how to cook food from all cultures bringing the most authentic flavors, freshness, and presentation to any setting. I've always dreamed of open my own restaurant. Currently having a catering and personal chef business where our mission is “Giving people the opportunity to experience diverse fine dining. Im definitely ready to take my talents to the next level and take the industry by storm. I can guarantee hard work, dedication, willingness to grow, and overall thrive towards success. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Executive Chef

Senoj Affect Worldwide Inc.
11.2020 - Current
  • Giving people the opportunity to experience diverse fine dining
  • Fine Dining Expertise
  • Verify Food Quality
  • Cost Control
  • Menu Analysis
  • Food Cost
  • Knowledge of BEO's
  • Ability to find out what needs to be done at own will
  • Proficient with POS, Microsoft Office Products
  • Coaching and Mentoring
  • Hospitality Service Expertise
  • Performance Review
  • Knowledge/exceptional culinary skills to cook a variety of high-quality cuisines
  • Attention to Detail
  • Garnishing and Plating
  • Strong menu planning skills to include creating healthy fresh meals
  • Attention to details and presentation of meals prepared
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Developed strong relationships with over 12 vendors, negotiating competitive prices on ingredients and supplies.

Chef De Cuisine

Uncle Jacks on Canton St
09.2021 - 02.2023
  • Ensuring that all food meets the highest quality standards and is served on time
  • Planning the menu and designing the plating presentation for each dish
  • Coordinating kitchen staff, and assisting them as required
  • Hiring and training staff to prepare and cook all the menu items
  • Stocktaking ingredients and equipment, and placing orders as needed
  • Enforcing best practices for safety and sanitation in the kitchen
  • Creating new recipes to regularly update the menu
  • Keeping track of new trends in the industry
  • Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.

Executive Sous Chef/ Pastry Chef

Falling Rabbit
11.2020 - 09.2021
  • Manger and operated a seasonal fare restaurant
  • Help in the preparation and design of all food and drinks menus
  • Produce high quality plates both design and taste wise
  • Ensure that the kitchen operates in a timely way that meets our quality standards
  • Fill in for the Executive Chef in planning and directing food preparation when necessary
  • Resourcefully solve any issues that arise and seize control of any problematic situation
  • Manage and train kitchen staff, establish working schedule and assess staff's performance
  • Order supplies to stock inventory appropriately
  • Comply with and enforce sanitation regulations and safety standards
  • Maintain a positive and professional approach with coworkers and customers.
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.

Sous Chef

Paces and Vine / The Select
04.2019 - 05.2020
  • Managed and operated a cook from scratch kitchen
  • Elevated the kitchens culture as a whole, provided the highly quality of food with my modern techniques, while staying true to the classics
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted
  • Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives
  • Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service
  • Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

Sous Chef

Hotel Indigo
10.2018 - 04.2019
  • Manage the Human Resources objectives in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment
  • Plan menus, estimate food costs and profits; adjust menus
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted
  • Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives
  • Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved
  • Served as manager on duty.

Sous Chef

Green Valley Ranch Casino & Spa
02.2016 - 09.2018
  • Managing a large team
  • Control food cost by properly preparing each menu item to the SPO of GVR
  • Meet company standards of quality, safety, cleanliness and hospitality
  • Support Chefs in cooking, frying, sautéing, carving, broiling, grilling steaming all meats etc
  • Thrive under pressure during periods of high volume
  • Maintain a cleanliness of all work areas
  • Keeping kitchen stocked
  • Maintained and enforced all health code standards in ordinance of the Southern Nevada Health Department.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.

Shift Leader

Cracker Barrel
11.2016 - 03.2018
  • Meet company standards of quality, safety, cleanliness and hospitality
  • Control food cost
  • Maintained and enforced all health code standards in ordinance of the Southern Nevada Health Department
  • Maintained exceptional menu knowledge and attention to detail with plate presentation
  • Monitored and trained service team members on suggestive selling practices and continuous sales growth by increasing beverage, appetizer, add-on, and dessert efficiencies; raised individual and team results by as much as 50%
  • Trained team members advancing upward into the hourly supervisor position
  • Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example
  • Provided coaching and counseling for staff as needed which developed an efficient and respectful team.

Grill

Red Lobster
06.2013 - 06.2016
  • Possess basic math skill an working knowledge of cooking measurements
  • Thrive under pressure during periods of high volume
  • Prepare Menu items to Red Lobsters standards
  • Meet company standards of quality, safety, cleanliness and hospitality
  • Maintain a clean and organized workspace
  • Line Coordinator, assemble, grill, sauté, and fryer station
  • Certification certified the mastery of fish cookery, all line cook stations, and prepped food items
  • Prepared menu items to Red Lobster standards
  • Fabricate meat, fish and fowl for menu items
  • Met company standards of quality, safety, cleanliness and hospitality.

Education

Associate Of Arts And Sciences: Culinary Arts -

John & Wales University
Charlotte, NC
06.2015

Skills

  • Recipe Development
  • Productivity Optimization
  • Problem and Complaint Resolution
  • Workflow Optimization
  • Delegating Work
  • Restaurant Operation
  • Creative Thinking
  • Budgeting and Cost Control
  • Organization and Prioritization
  • Cleaning and Sanitation
  • Hiring, Training and Development
  • Oversaw foodservice operations for 4-star Resorts & Hotels
  • Prepared 20,000 meals, including appetizers and desserts, for high volume catering event
  • Catering and Events
  • Inventory Control
  • Strong Work Ethic
  • Hospitality service expertise
  • Menu development
  • Cost Control

Certification

Managers ServeSafe

Timeline

Chef De Cuisine

Uncle Jacks on Canton St
09.2021 - 02.2023

Executive Chef

Senoj Affect Worldwide Inc.
11.2020 - Current

Executive Sous Chef/ Pastry Chef

Falling Rabbit
11.2020 - 09.2021

Sous Chef

Paces and Vine / The Select
04.2019 - 05.2020

Sous Chef

Hotel Indigo
10.2018 - 04.2019

Shift Leader

Cracker Barrel
11.2016 - 03.2018

Sous Chef

Green Valley Ranch Casino & Spa
02.2016 - 09.2018

Grill

Red Lobster
06.2013 - 06.2016

Associate Of Arts And Sciences: Culinary Arts -

John & Wales University

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Warren Jones II